According to estimates, up to five percent of the Swiss population is sensitive to gluten. They need recipes and information that are 100 percent gluten-free. With "Glutenfrei leben" Betty Bossi wants to close this gap: On 52 pages, readers will find over 20 simple and gluten-free recipes, as well as product and restaurant tips, ideas for outings, exciting information from gluten research and information from specialists. In addition, coeliac disease sufferers report on how they cope with certain situations in a relaxed manner, even with gluten intolerance.
"For many, gluten-free baking in particular is a challenge, as the flour cannot be replaced 1:1 with a gluten-free alternative," says Nils Heiniger, the magazine's recipe editor. Using different combinations of flour, starch and binding agents, his team tests and optimises the recipes up to half a dozen times until the result is perfect and the guarantee of success is given at home. There, the recipes then only have to be followed exactly and the quantities precisely weighed out.
Since many readers bake their own bread, each issue contains a "bread baking school". The challenging handling of gluten-free bread doughs is easy with the recipes and tips that have been tested several times. As a further highlight in the magazine, the team develops gluten-free versions of personal recipes requested by readers.
Experience from pilot project
Betty Bossi launched the first Swiss recipe magazine for gluten-free nutrition two years ago as part of a pilot project. With an even greater variety of recipes and topics, the new magazine is now intended to meet the special needs of people with coeliac condition and anyone interested in a gluten-free diet even better.
The magazine is published six times a year in German and French and is available as a single issue at the newsstand and as an annual subscription.
Responsible at Betty Bossi: Annette Golaz (production and design), Sibylle Sager (recipes), Michael Fehr and Carol Arbenz (photos), Julia Dimmler (project management). Design: Aformat. Editorial: BA Media. Foodstyling: Claudia Schilling.